GLUTEN-FREE COCOA COCONUT CUPCAKES

Gluten-Free Cocoa Coconut Cupcakes image

These are light, moist, well-risen cakes with little gooey chunks of coconutty goodness throughout. You wouldn't know they were gluten free and lactose free! Try not to burn your fingers when you attempt to eat them straight from the oven.

Provided by intoleranceisbliss

Categories Desserts Cakes Cupcake Recipes Chocolate

Time 40m

Yield 15

Number Of Ingredients 10

Ingredients

1 cup self-rising gluten-free flour
½ cup brown sugar
1 tablespoon brown sugar
2 tablespoons unsweetened cocoa powder
1 teaspoon gluten-free baking powder
3 eggs
½ cup dairy-free margarine
2 tablespoons olive oil
2 tablespoons lactose-free milk
2 tablespoons creamed coconut, roughly chopped (such as Patak's®)

Steps:

Preheat oven to 375 degrees F (190 degrees C). Grease 15 muffin cups or line cups with paper liners.
Combine flour, 1/2 cup plus 1 tablespoon brown sugar, cocoa powder, and baking powder in a large bowl. Mix in eggs, margarine, olive oil, and milk until there are no lumps and batter has a thick texture. Stir in chopped creamed coconut.
Spoon batter into the prepared muffin cups, filling each almost to the top.
Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes.

Nutrition Facts : Calories 145.8 calories, Carbohydrate 15.3 g, Cholesterol 32.7 mg, Fat 9 g, Fiber 1.1 g, Protein 2.2 g, SaturatedFat 2.2 g, Sodium 106.7 mg, Sugar 8.4 g